Blueberry Pancake Cobbler
| Summary | |
|---|---|
| Prep time | 20 min |
| Cook time | 30 min @ 350° |
| Source | Smitten Kitchen Keepers by Deb Perelman (pg 41) |
| Yield / serves | 4-6 servings |
| Rating | Very good |
Ingredients
- 2 cups fresh blueberries
- 1/2 lemon, zest and juice
- 1/2 stick unsalted butter, melted
- 1/2 tsp Kosher salt
- 6 tbsp granulated sugar, divided
- 6 tbsp whole milk or buttermilk
- 1/2 tsp vanilla extract
- 1 tsp baking powder
- 1/4 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/4 cup hot water
Preparation
Heat the oven to 350°F (175°C). Line a rimmed baking sheet with foil to catch the drips. Place blueberries in a 1-quart baking dish, and toss with lemon zest and juice.
In a medium bowl, whisk together the butter, salt, 4 tablespoons of the sugar, all of the milk or buttermilk, and vanilla. Thoroughly whisk in the baking powder. Add the flours, and stir just until they disappear.
Dollop this batter over the berries, and use a knife or small offset spatula to spread it as evenly across the berries as you can. Sprinkle with the remaining 2 tablespoons sugar; then drizzle the hot water evenly over the sugar.
Place the baking dish on the foil-lined baking sheet, and bake for 30 minutes, until the berries are bubbling in their juices, the top is crackly-looking, and a toothpick inserted into the pancake topping comes out batter-free. Eat right away, as is, or finished with a dollop of plain yogurt or a drizzle of cold cream.
